One 4-6 pound salmon fillet
6 tablespoons extra virgin olive
Salt and freshly ground pepper
1 pound white mushrooms, rinsed & wiped dry
1 red onion, minced
2 to 4garlic cloves (to taste)- chopped
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
¼ cup white wine
Preheat the oven to 300ºF.
Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top.
Season with salt and pepper.
Bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes. Remove from the heat.
Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil.
Add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat.
Add the remaining oil, turn the heat to medium, and add the onion, garlic, and herbs.
Stir together, add ½ teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the onions and garlic have softened and the mixture is fragrant.
Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated.
Spoon the mushrooms and herbs on the top and side.